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Food Science and Biotechnology

, Volume 20, Issue 3, pp 793–800 | Cite as

Influence of emulsion droplet size on antimicrobial properties

  • Umaporn Buranasuksombat
  • Yun Joong Kwon
  • Mark Turner
  • Bhesh Bhandari
Research Article

Abstract

In this study the effect of oil droplet size on antimicrobial activity was investigated. Oil-in-water emulsions were made from oil possessing antimicrobial properties (lemon myrtle oil, LMO), and oil which has no antimicrobial properties (soybean oil). The antimicrobial properties were investigated against 5 bacteria. The emulsions containing millimetre size and micron-size droplets were produced by hand-shaking and blending using a high speed blender and nanoemulsions were produced using a microfluidizer at 60 MPa. It was found that all emulsions made from LMO had the same level of antimicrobial effects against the 5 bacteria whereas all soybean oil emulsions had no antimicrobial effect. From these results, it could be concluded that the antimicrobial property of nanoemulsions result from the active ingredients in the emulsions and not from high surface tensions and cell wall diffusion activity of nano-sized droplets.

Keywords

nanoemulsion antimicrobial property lemon myrtle oil microfluidization droplet size 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2011

Authors and Affiliations

  • Umaporn Buranasuksombat
    • 2
  • Yun Joong Kwon
    • 1
  • Mark Turner
    • 2
  • Bhesh Bhandari
    • 2
  1. 1.Department of Food Science and BiotechnologyKyonggi UniversitySuwon, GyeonggiKorea
  2. 2.School of Land, Crop and Food SciencesThe University of QueenslandBrisbaneAustralia

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